New brides in Indian have to learn to cook for their husband’s and they are traditionally taught by their mothers.  This is one of the first recipes they are often taught, as it is simple and easy to master.  It works equally well with chicken or lamb.  And it is not spicy, so even our daughter likes it, served over rice.

  • 4 T canola oil, olive oil or ghee
  • 2 medium onions, chopped
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, peeled and finely chopped
  • 2 T. Vindaloo Seasoning (you can make your own with 1 t. each of coriander, turmeric, cumin seeds, fennel seeds and cayenne)
  • 1 cup, plus 1 T hot water (or chicken stock makes it even tastier), divided
  • 3 medium tomatoes, minced
  • 3 pounds chicken parts, cubed (we prefer thighs for this recipe, but you can use any parts or substitute lamb)
  • 1 1/2 teaspoons salt
  • 1 T. apple cider vinegar (or white wine vinegar)
  • 1 teaspoon sugar

Heat the oil in a large pan over medium-high heat and saute the onions until they turn brown. Mix the garlic, with the vindaloo seasoning with 1 tablespoon of water and mix into a paste. Add to the onions and saute for a few minutes. Add the ginger and the tomatoes and stir over medium heat until the tomatoes start to break up.

Add the chicken and mix to coat with spice paste. Stir over medium heat for 10 minutes. Add the remaining 1 cup water and the salt and bring to a boil. Lower the heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes. Add the vinegar and sugar, simmer for 1 minutes and taste. Adjust salt, sugar, and vinegar if needed. This should be sweet, sour, and spicy-hot. Serve.